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1
To make the sauce: In a large saute pan over a medium flame, warm the oil and soften the garlic, taking care not to color it.
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2
Add the tomatoes, salt, and wine, increase the flame, and bring the mixture to simmer, permitting it to cook for 15 minutes or so and reduce to a thick, dense sauce.
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3
Remove from the flame, stir in the capers and the olives, and set the sauce aside.
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4
To make the potatoes: Boil the potatoes until tender in sea-salted water.
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5
Drain themthen peel and mash them.
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6
In a medium bowl, mix the mashed potatoes with the olive oil, the onion, 3 tablespoons of the bread crumbs, the sea salt, the pecorino, the wine, and half the vinegar, blending well.
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7
Lightly oil a shallow terra-cotta or enameled cast-iron casserole and spread it with half the potato mixture.
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8
Spoon half the sauce over the potatoes, cover the sauce with the remaining potatoes, finishing the whole with the remaining sauce.
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9
Dust the torta with the remaining bread crumbs and bake the dish for 1/2 hour.
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10
Though the torta can be presented hot from the oven, it is a better dish served at room temperature.
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11
Baptize the torta with the remaining drops of vinegar, cut it into generous wedges and pour thick tumblers of the same good wine you used to make the dish.
